Santa Claus Macarons Recipe

If you’re looking for a holiday dessert that’s as charming as it is delicious, Santa Claus macarons might just be the showstopper you need this season. These festive little sweets are the perfect combination of crunchy, chewy, and creamy goodness—just what you want in a macaron. And let’s be honest, who wouldn’t want to bite into a tiny Santa-inspired cookie, complete with a sugary belt and a sprinkle of coconut “snow”?

I started making these around Christmas a few years ago, when I wanted something a little fancier than your standard sugar cookies. They were such a hit that now, no holiday season feels complete without a batch (or three). Plus, there’s something so satisfying about decorating these macarons and seeing Santa’s belt come to life with just a few swirls of icing.

this RECIPE

A little macaron story time 🎄

The first time I attempted macarons, I’ll be honest, it was a total disaster. My meringue wasn’t stiff enough, I overfolded the batter, and the shells cracked before I could even get them in the oven. I remember staring at the mess and thinking, “Well, maybe macarons just aren’t for me.” But, being the stubborn home baker that I am, I gave it another go—this time with a little more patience and a lot more research. And guess what? It worked! The shells were perfect, the feet were tall, and they tasted like a dream. That victory, friends, is why I’m here to share this Santa Claus macaron recipe with you today. I’ve learned a thing or two along the way (including how not to over-whip your meringue), so you can avoid my rookie mistakes and enjoy the process.

Macarons: A treat with a rich history

Macarons, the delicate French almond meringue cookies we know and love today, are thought to have originated in Italy. They were brought to France in the 16th century by Catherine de’ Medici’s Italian pastry chefs when she married King Henry II. Over the years, the macaron evolved into the filled version we’re familiar with, thanks to French pâtissiers who began sandwiching two shells with flavorful fillings. From elegant wedding spreads to Christmas cookie swaps, macarons have a way of making any occasion feel a little more special.

Let’s talk ingredients: What makes these macarons work 🎅

The star ingredients in these macarons are all about balancing texture and flavor. Here’s the breakdown:

• Almond flour: This gives macarons their signature nutty flavor and delicate texture. You want the flour to be finely ground for a smooth finish. If you can’t find almond flour, you could try grinding your own from blanched almonds—just be sure to sift it well.
• Egg whites: Whipping these into stiff peaks is key for giving your macarons their rise and structure. I sometimes add egg white powder to stabilize the meringue, especially if it’s humid (humidity and macarons don’t mix well).
• Domino® Golden Sugar & Powdered Sugar: The golden sugar adds a subtle hint of molasses, which pairs nicely with the holiday vibe of the macarons. Powdered sugar, sifted with almond flour, helps achieve that smooth, shiny shell.
• Meringue powder: Used in the royal icing for decorating, it makes it easy to achieve a glossy, pipeable icing.
• Desiccated coconut: This isn’t just for looks—it adds a lovely texture and reminds me of freshly fallen snow (without the frostbite).

Kitchen tools: Here’s what you’ll need

Making macarons requires a little precision, but don’t let that scare you. As long as you have the right tools, you’re set:

• Stand mixer: For whipping up those perfect stiff peaks. You can use a hand mixer, but a stand mixer makes life easier.
• Sifter: Sifting the almond flour and powdered sugar together is crucial for smooth shells.
• Piping bags: You’ll need a few for the macaron batter, royal icing, and buttercream.
• Baking mats with macaron templates: While parchment paper works too, the silicone mats with pre-printed circles take the guesswork out of piping perfect circles.

Step-by-step: Let’s make these Santa macarons!

Alright, here’s where the magic happens. Get your ingredients ready and follow along with me in the kitchen.

1. Sift and prep: Start by sifting the almond flour and powdered sugar together. This ensures your macaron shells come out smooth and lump-free.
2. Whip the meringue: Combine the granulated sugar and egg whites (and egg white powder, if using) in a bowl over simmering water. Whisk until the sugar dissolves, then transfer to your stand mixer and whip to stiff, glossy peaks. This can take up to 15 minutes, so don’t rush it!
3. Fold in dry ingredients: Gently fold the sifted almond flour and powdered sugar into the meringue, making sure not to over-mix. You’re aiming for a batter that flows like lava—test it by seeing if you can draw a figure 8 without the batter breaking.
4. Pipe and bang: Pipe your batter onto a baking mat, then bang the trays on the counter to release any air bubbles. Pop any remaining bubbles with a toothpick.
5. Rest the shells: The key to crack-free macarons? Letting the shells rest until they form a skin. This can take 30 minutes to an hour, depending on humidity. When you can lightly touch the top without it sticking, they’re ready to bake.
6. Bake and cool: Bake at 300°F for 15-20 minutes, but keep an eye on them! Once they have developed feet and are no longer jiggly, they’re done. Let them cool completely before filling.
7. Royal icing time: While the shells cool, whip up your royal icing. Divide into two bowls—one for black, one for yellow. Pipe Santa’s belt and buckle on half of the shells.
8. Make the buttercream: Beat together butter, sugars, vanilla, almond extract, and flour. If it’s too thick, add a splash of milk or cream.
9. Assemble: Pipe the buttercream onto the bottom shells, sandwich them with the decorated tops, and roll the edges in desiccated coconut for that snowy touch.

Macaron variations: Let’s get creative 🎨

Want to tweak the recipe? Here are a few ideas:

• Gluten-free: Macarons are naturally gluten-free, but if you’re making substitutions, ensure all your ingredients (like extracts or food coloring) are certified gluten-free.
• Vegan macarons: Try using aquafaba (the liquid from a can of chickpeas) in place of egg whites. It takes a bit of practice, but it’s a fun experiment for those avoiding eggs.
• Flavored buttercream: For a fun twist, swap out the sugar cookie buttercream for peppermint or spiced eggnog flavors. Just add a few drops of peppermint extract or nutmeg to your buttercream!

How to serve and present these festive treats 🎅✨

When it comes to serving these, I love plating them on a large wooden board, surrounded by pine branches and twinkling lights. You could even add a sprinkle of powdered sugar to mimic snow! And for a truly festive spread, pair them with a cup of hot cocoa or a warm glass of mulled wine.

Drink pairings: Sip and enjoy ☕🍷

Since these macarons are sweet and buttery, I love serving them with something cozy and warm. My go-to is a classic hot chocolate with whipped cream, but if you’re feeling fancy, a spiced chai latte or even a rich, red wine like Pinot Noir would be a great choice.

Storing and reheating: Keeping those Santa macarons fresh

Macarons store surprisingly well! Pop them in an airtight container and store them in the fridge for up to 5 days, or freeze them for up to 2 months. When you’re ready to enjoy, let them come to room temperature for the best texture.

Adjusting the recipe for different serving sizes

This recipe makes about 24 macarons, but if you need more or fewer, just adjust the ingredient amounts accordingly. I’ve found that scaling up doesn’t affect the texture, but be mindful when halving the recipe—it’s easy to under-whip small batches of meringue.

Troubleshooting tips (because things happen!)

If your macarons crack or don’t develop feet, it’s likely due to under-resting or over-mixing. Don’t give up! Every batch teaches you something new, and once you nail it, it’s so satisfying.

FAQs

Q: Do I really need to rest the macarons before baking?
A: Yes, resting allows the shells to form a skin, which helps prevent cracks during baking.

Q: Can I use liquid food coloring instead of gel?
A: I recommend sticking with gel food coloring—it’s more concentrated and won’t mess with the consistency of your batter.

Q: How do I store leftover macarons?
A: Store in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

Q: Why do my macarons crack?
A: This could be due to under-resting the shells or oven temperature fluctuations. Let them rest longer, and try experimenting with your oven temperature.

Q: Can I make these ahead of time?
A: Absolutely! Macarons can be made ahead and stored in the freezer. Just decorate them closer to serving time.

In conclusion, these Santa Claus macarons are festive, delicious, and just the right amount of challenging to make you feel like a macaron master. Give them a try this holiday season, and don’t be afraid to make them your own!

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